This alcoholic aperitif (17% vol.), which has an Appellation d’Origine Contrôlée, is made from two-thirds unfermented apple juice and one-third cider brandy, aged in oak casks for at least 14 months. With its beautiful amber colour and floral scent, Pommeau should be enjoyed at a temperature of 8°C to 10°C as an aperitif or digestif. Every year 17 Breton producers make 220,000 bottles of Pommeau de Bretagne AOC using 75 varieties of apples.
Lambig is a cider brandy with a high alcohol content (40% vol.) and is produced by distillation in a retort (the Breton word for ‘retort’ is ul lambig). Also known as Fine de Bretagne, it’s the Breton equivalent of the Calvados produced in Normandy. It must be aged in oak casks for at least two years to earn its AOC. This spirit has a fruity bouquet and a very smooth taste and should be drunk at room temperature. It is also used in cooking to flambé meats and seafood to add subtle flavours.
The big names in Fine de Bretagne:
This is one of the world’s oldest drinks and is part of Brittany’s Celtic heritage. Produced from fermented honey and better known as mead, the Chouchen is also called chemillard or chamillard in Haute Bretagne. This 13% vol. spirit, with its golden colour, should be drunk cold as an aperitif or digestif.
The big names in Breton chouchen:
You don’t have to visit Scotland to enjoy a good whisky. Brittany has answered the Celtic challenge by producing whiskies of outstanding quality. Top-notch ingredients, acknowledged skills, good rainfall conditions that provide a long maturing period, the choice of casks and aging: these are the secrets that create an outstanding Breton whisky.
Breton whiskies and their distilleries:
The abuse of alcohol is damaging to health. To be consumed in moderation.
